Canadian Thanksgiving cookalong threadJoin me as I try molecular gastronomy for the very first time
>>21651473Where's all the curry and naan?
>>21651473Where's the paco jet Tyler?
>>21651473>72 dollars for a big chicken
>>21651473Thank you saar.
Grain-fed, free-range local 5kg turkey that cost CAD$75 (or 11 lbs or about USD$10 for the Americans)Time to break it down, which is a bit of a shame... I originally ordered just the breast from my butcher but there was a mix-up so I'm stuck with a whole bird
You rollin'?
Never deboned a turkey before but it's the same as a chicken, I guessFor the entree, which I am preparing first, we only require the breastCan you guess what the entree is going to be?>>21651475An Indian-inspired thanksgiving would be quite fun but this is a molecular gastronomy one with primarily French influences>>21651485Should be like ten meals so it's not /that/ bad I guess
Realized it might be a bit hard to guess with just turkey breast as an ingredient so here's everything needed for the primary part of the dish - pancetta, sausage, carrot, parsnips, and yamsIt'll be served with gravy, cranberry sauce, and mashed potatoes probably, which I'll prepare tomorrow
Im just so lonely bros
>>21651502>CAD$75 Is that a typo?That is like $50 usd
>>21651473So do you like cook it in mentos and coke or something?
Almost done... Do you know what this is?>>21651589Stay tuned and find out!>>21651586I was joking about how weak the CAD is>>21651583Sorry bro :(
If you guessed roulade, you'd be right!Time to sous vide for a couple of hours.I'll be taking an hour break or so but should be back to prep the other courses
>>21651583get well soon
>>21651683well fuck I realized the sous vide isn't going to cook my sausage to tempmy guests were -this- close to getting food poisoning hehetime to unwrap everything and fry up the sausage firstI also forgot I had some walnuts so I'll toast those and add them too
>>21651473why did you buy chemicalsyoure not supposed to eat chemicals
just throw it in aluminum foil and into the oven
I'm backTime to make a terrine and a cheesecake then I'm done for todayPictured is minced turkey for the terrine
Turkey mince, blended chicken livers, nutmeg, juniper, black peppercorns, wine, cognacGoing to mix and let rest for a little bit before popping into the ovenTime to take a little break before the cheesecake
>>21651913Sounds like a tasty mix, is this for before dinner or with?
>>21651473what are you gonna do with all those chems?
>>21652059fourth course. forgot to take a pic but the roulade is cooked and cooled. currently resting in my fridge with a bunch of weights on itroulade will the fifth course>>21652065the molecular gastronomy is mostly going to happen tomorrow. planning on making:>carbonated cranberries>coconut milk foam>apple cider foam with cinnamon and cloves>cranberry sauce>gravy and gravy foam>cranberry caviar>hot ice-creamI was going to try to make a sweet potato and maple isomalt to put on top of the roulade but I'm not sure I have the time or kitchen space for it
>>21651913also I decided not to make the cheesecake since I didn't want it cooking in the same oven as the terrineso I'm going to have to wake up in like 5 hours to prep it so there's enough time for it to cool
>>21652119how did you learn to do all that shit? also post pics
>>21652283I mean I'm learning right now since this is my first time lolBut mostly from google/youtube/cooking forums. Modernist Cuisine is also a pretty good resource. One of my friends loaned me the books way back. Using their recipe for the carbonated cranberries and gravy. Pumpkin cheesecake in the oven. Will need to cool for around 7 hours which is pretty good timing
>>21652633you australian?
>>21652754Not sure if this is a joke but this is Canadian thanksgiving and I'm CanadianCranberries have been sous vide in some cran juice, honey, and isomalt, ready for some CO2 and then chill
Also making some apple cider which will be served with a foam
>>21652796Forgot the pic but it's just a bunch of apples with orange, cinnamon, cloves, and sugar in a potAlso in pic is pumpkin cheesecake which is ready to chill. Will be served with hot ice-cream
Is molecular gastronomy just a bunch of foamIs this a....foam adventure
>>21651485I paid $13 for mine, what shithole part of the country are you in?
>>21652808Yes it is>>21652811TorontoHot ice cream made of yoghurt, honey, vanilla, sour cream (out of cream cheese). Mix with methyl cellulose powder dissolved in hot water. Cool. To serve you scoop the mixture into hot water to cook and it should retain its shape. Excited to try this with the cheesecake combination.
>>21652835Forgot the pic again. Will probably dust the hot ice-cream off with some graham crackers. I also have some cinammon or caramel syrup I use for coffee that I might plate with.
>>21652835That is... intriguing.
>>21651473Nice. Good luck with the cooking, I just did a 4-person last night with a chicken and reception was good.The chicken was $11. Not sure why your turkey is so much when I’ve seen them fir almost half that lol.
>>21652853Looks yum!The turkey is local, free range, grass-fed and I got it from a bougey butcher. Turkeys at a supermarket are probably in the $20-40 range.Reverse spherification (or rectangularizarion? Since I'm using an ice cube tray) vodka cranberry shots. Will need to freeze in two batches so the cranberry stays in the middle.
>>21652872>The turkey is local, free range, grass-fed and I got it from a bougey butcherokay that explains it
Decided to make a Nanjing turkey leg this morning because I have an entire turkey to cookEssentially turkey leg cured for a few hours in toasted salt, Sichuan peppercorns, and chillies, then poached with some ginger, scallion, cinnamon, peppercorn, bay leaf, shaoxing wine. Really simple and delicious but typically done with duck or chicken.
>>21651473Thanksgiving is not a Turkey day because every day is steak day.
>>21652835>Torontowell that's your problem, live somewhere less cucked for a less cucked lifestyle, simple as.
OP died to deathHappy leafsgiving anons
>>21652798You from Uranus?
>>21653382happy thanksgiving anon. looks good. I used the gordon ramsay recipe where you lay bacon on top that's why the coloring is inconsistent.
>>21654446and for side, roasted butternut squash and carrots.
>>21654448Man, that's going to be good.
>>21653382Happy thanksgiving everyonePic is the amuse-bouche: carbonated cranberries on cranberry foam with tarragon. Really fun and tart. Would make a decent dessert too
>>21652921Nanjing turkey as the first course. Added it as a last minute kind of thing as my friends bringing the farmers market carrots were going to be late so the next course was going to take some time to cook.Big hit tho... Served with chilli oil and crusty bread. Mixed feelings about the plating with the bones - I personally really like the primitivist look.
I just cant get excited over turkey
>>21655134Second course of caramelized carrot soup. High quality cored carrots seared with baking soda and pressure cooked, blended with organic carrot juice, topped with coconut milk and tarragon. I wanted to make a coconut milk foam but didn't have the time.Another really big hit. Soup had a lot of depth. Will definitely be making this again.
>>21653073I tend to do either a whole turkey, or a large turkey breast roast, and then a beef tenderloin roast to pair with it.That way, guests have the choice between turkey or beef (or both).
>>21655143Third course terrine with cranberry sauce.Hit or miss with really bold - the more adventurous eaters enjoyed it while the pickier eaters couldn't finish.Could definitely be improved in regards to tenderness. I also wonder if more fat in the minced turkey would have helped. Also plating was meh.
>>21655149Turkey roulade. Lots of things went wrong, unfortunately, but still decent and everyone finished their plates.The roulade needed another two - three hours to sous vide. It was fine, but definitely not as tender as it could have been. The gravy, which was perfect, become too thin when I decided to pour the sous vide juices in - just a few tablespoons but it made the difference in texture. Added too much cream to the mashed potatoes too. Plating with the gravy, potatoes, and cran sauce was also difficult. At least I realized to cook the sausage in the stuffing first so no-one got food poisoning, so that's a win.
>>21655163Dessert! Pumpkin cheesecake with hot ice-cream. Really good and nice to end on a strong note.The hot ice-cream cooked surprising well. I used sour cream instead of cream cheese and the texture was closer to clotted cream than ice-cream. Still absolutely delicious.
>>21655173well done anon. you can cook
Final pic of my beautiful kitchen absolutely destroyed. Bonus cat cameo.All-in-all pretty solid dinner. I would personally rate the carbonated cran as a 8, the Nanjing turkey as an 8, the carrot soup as a 9, the terrine as a 7, the roulade as a 7, and the pumpkin pie as a 8.5/10. So averages around 8/10, which seems about right. I hope my guests would add another point or two tho.The reverse sphere vodka crans completely distintegrated >>21652872. Will have to try again in the future.Also missed the opportunity/time to do a lot more foams, garnishes, and cocktails as we had blue jay tickets so had to run.Happy Canadian thanksgiving /ck/! We'll see what happens for Canadian Christmas.>>21655176Thanks!
>>21655143>High quality cored carrots seared with baking soda and pressure cookedCould you elaborate? Coring I'm guessing because that part tends to be a bit tougher, but then just like rubbed with baking soda and thrown on a hot pan until it colours?>>21655173Glad that worked out. Was it actually steaming hot or just not-cold?>>21655195High quality cat.
>>21655195cute cat
>>21655232It's the modernist cuisine recipe. Coring to improve sweetness and texture. The baking soda is added to water and salt and added to the carrots and butter. The browning takes place in the pressure cooker, apparently. I really recommend trying this soup... Very easy and fast but insanely tasty.The hot ice-cream is fairly hot/more than warm. The mixture here >>21652838 is cooked in simmering water for a minute or two.
>>21651538There's tex mex, I want Southern Fried Indian Curry Turkey. Beef patty wrapped in bacon wrapped in Naan with curried potatoes in there.The Melting Pot would be a great restaurant name.
>>21656215There is a chain of restaurant called Melting Pot, it's fondue. I was thinking fusion soups and stews.
